Easy Bombay Chutney Recipe | Besan Chutney
Learn how to make Bombay chutney, a quick and delicious chutney made with gram flour, onions, green chilies, and aromatic spices. Perfect with dosa, idli, roti and poori!
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Ingredients
Gram flour (besan) slurry:
- 2 tablespoons gram flour (besan or chickpea flour)
- ½ cup room temperature water
Chutney:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal (skinned black gram)
- 2 dried red chilies
- 1 sprig curry leaves
- ½ cup chopped onion
- 1 green chili, slit
- 1 cm ginger, minced
- 1 large tomato, chopped
- A pinch asafoetida
- ½ cup water
- ½ teaspoon garam masala
- 1 teaspoon ghee
- 2 tablespoons chopped coriander leaves (cilantro)
Instructions
Make flour slurry:
- Add gram flour to a bowl. Pour in water.
- Whisk to make a smooth slurry.
Make chutney:
- Heat oil in a large frying pan over medium-high heat.
- Add mustard seeds, cumin seeds, dal (skinned black gram), dried red chilies, curry leaves, onions, green chilies, and ginger.
- Saute, stirring, for about 2-3 minutes or until onions are soft.
- Add tomatoes and asafoetida. Cook tomatoes, stirring occasionally, for about 3-4 minutes or until mushy.
- Add flour slurry and water. Season with salt.
- Bring to a boil. Simmer for about 5-7 minutes.
- Add garam masala, ghee, and coriander leaves (cilantro). Heat through. Serve hot.
- If the chutney becomes too thick, add a little hot water and stir. If it is too thin, continue simmering for another couple of minutes.
- Serve as a side dish with dosa, roti, idli, and poori.
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 26mg | Potassium: 6mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg